The invention relates to a method (100) for preserving a foodstuff in a hydrogen atmosphere in a packaging (200) comprising an interior space (220) enclosed by a hydrogen-permeable and airtightly sealable casing (210), the interior space (220) comprising a foodstuff space (221) for receiving the foodstuff and a hydrogen space (222) for receiving hydrogen gas, the foodstuff space (221) and the hydrogen space (222) being at least gas-conductively connected to one another, and the casing (210) or a sleeve (230) surrounding the hydrogen space (222) being dimensionally stable at a negative pressure in the hydrogen space (222) relative to an environment of the packaging (200) of at least 100 mbar. The method comprises at least the following steps: filling (110) the foodstuff at least into the foodstuff space (221), introducing (120) hydrogen gas at least into the hydrogen space (222), airtightly sealing (130) the casing (210) after the filling (110) and introduction (120), and generating (140) a negative pressure at least in the hydrogen space (222) relative to an environment of the packaging (200). The invention further relates to a packaging for use in a method according to the invention and to such use.

Soft plant foods and a method of producing the same are revealed. The method includes steps of (a) providing a plant food; (b) immersing the plant food in a decomposition-enhancing enzyme solution; (c) performing a plurality of instances of high-pressure treatment on the plant food immersed in the decomposition-enhancing enzyme solution; (d) allowing the plant food having finished step (c) to react at 40 to 65° C. for 20 to 60 minutes; and (e) applying a pressure of at least 400 MPa on the plant food having finished step (d) for 3 to 10 minutes. The method is effective in speeding up the production process and preventing loss of nutrients of the plant foods.

A device for indicating exposure to a pressure. The device may include a base layer, a plurality of microcapsules, and a coating, with the microcapsules being disposed between the base layer and the coating. The microcapsules contain a indicator material that can be released once the microcapsules burst. The microcapsules then have a compressive bursting strength that is chosen or designed to be less than a selected pressure (e.g., the pressure being that to which a particular article may be exposed during high pressure processing). Thus, when the device is subjected to a pressure greater than the compressive bursting strength, at least some microcapsules burst, the indicator material is released from the microcapsules, and the release of the indicator material can be detected by observation of the device. The device may be a label that is associated (such as by being affixed) to the article being subjected to pressure (or multiple labels being associated (such as by being affixed) to multiple articles. Alternatively, the device may be associated with an article or articles without being affixed thereto.

A method and apparatus for pasteurizing and drying cannabis plant materials using a microwave-vacuum chamber. The pasteurizing and drying are carried out with no use of ionizing radiation and with rapid drying. Pasteurization is done at a temperature and for a time period that are sufficient to reduce microorganisms to an acceptably low level, while not significantly reducing the psychoactive compounds in the material. In the process, the pressure inside a vacuum chamber is reduced to a first pressure less than atmospheric. The material is maintained in the vacuum chamber at the first pressure at a pasteurizing temperature while irradiating the material with microwave radiation. The pressure is then reduced to a second pressure lower than the first pressure and the material is maintained in the vacuum chamber at the second pressure for a time period at a dehydrating temperature lower than the pasteurizing temperature while irradiating the material with microwave radiation. The pasteurizing and dehydrating steps can be done in the reverse order.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

The present invention relates in particular to a closure (3) for the fluid-tight closing of a vessel (2) filled with a substance (5), wherein the closure (3) is provided with a fluid-tight pressure-transmission element (9) and wherein the closure (3) is provided with a base body (8) to which the pressure-transmission element (9) can be attached in a fluid-tight manner, wherein the pressure-transmission element (9) is deflectable by pressurisation without incurring damage, for biological inactivation of microorganisms present in the substance (5), wherein the closure is configured in such a way that the pressure-transmission element (9), when the vessel (2) is closed with the closure (3), is held (clamped between the vessel (2) and the base body). The invention also relates to a corresponding container (1) and a corresponding method.

Systems and methods of treating meat are provided. An example process extends the storage longevity of a meat, and the quality of the stored meat, by infusing an absorbent pad with a sodium chlorite solution, placing meat to be stored on the absorbent pad, sealing the meat and the absorbent pad in a vacuum-packing bag to produce vacuum-packed meat, and placing the vacuum-packed meat in a refrigeration unit at a temperature around −1.5 degrees Celsius. Example systems automate the example process with apparatus components. The concentration of the sodium chlorite solution vacuum-packed with the meat on an absorbent pad is formulated to greatly increase the refrigerated storage life of the meat, over conventional preservation, at a specific temperature range between −1.7 to 0.0 degrees Celsius, while maintaining freshness qualities of the meat in taste and smell, and color.

Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to −2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.

A system and method for cooking food in a valved pouch. In an exemplary embodiment, the system includes a vacuum sealer that vacuum seals uncooked food in the pouch; a cooker that heats the vacuum sealed pouch containing the uncooked food to cook the food; and a control that modulates a cooking temperature and a cooking time at which the cooker cooks the vacuum sealed pouch containing the uncooked food to selectively partially or completely cook the food in the vacuum sealed pouch. The cooking temperature and cooking time are selected such that the valve of the vacuum sealed pouch remains closed in the cooker throughout the cooking time. The valve is selected to open during subsequent retherming of the cooked food in the vacuum sealed pouch to allow steam and/or vapor to escape from the pouch to the ambient.